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Sweet Milk Dinner Rolls

A hint of sweetness in these tender buns brings in many compliments. Served warm with butter or jam, this sweet roll recipe is a big hit at any meal. They re-heat nicely, too. —Merle Dyck, Elkford, British Columbia
  • Total Time
    Prep: 20 min. + rising Bake: 35 min.
  • Makes
    16 rolls


  • 1 package (1/4 ounce) active dry yeast
  • 2 cups warm 2% milk (110° to 115°)
  • 1/2 cup sugar
  • 2 tablespoons butter, melted
  • 1 teaspoon salt
  • 4 to 5 cups all-purpose flour


  • In a large bowl, dissolve yeast in warm milk. Add the sugar, butter, salt and 3 cups flour. Beat until smooth. Add enough remaining flour to form a soft dough.
  • Turn onto a floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
  • Punch dough down. Turn onto a floured surface; divide into 16 pieces. Shape each into a ball. Place 2 in. apart on greased baking sheets. Cover and let rise until doubled, about 30 minutes.
  • Bake at 350° until golden brown, 35-40 minutes. Remove from pans to wire racks. Serve warm.
Nutrition Facts
1 roll: 168 calories, 2g fat (1g saturated fat), 6mg cholesterol, 174mg sodium, 32g carbohydrate (8g sugars, 1g fiber), 4g protein.
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Average Rating:
  • Tammy
    Oct 13, 2020

    My family loved these rolls and can't wait until I make them again. Cooking time took 20 minutes but all ovens are different.

  • Lilia
    Apr 10, 2020

    The 2 cups of milk is incorrect it makes my dough so watery so I added like 3 cups more flour.

  • Saundra
    Jan 9, 2019

    No comment left

  • Hanna1982
    Nov 29, 2014

    I am going yo try these again...something didn't go quite right. I had to cook them in 2 batches....the first got way to done/dry, though still had a good taste - baked at 350F for 20 minutes, like I saw suggested in the reviews. The second batch was less dry and tasted better, and my husband actually said they were good...but I baked those for only 14 minutes @ 320F. Not sure what happened, I'm going to try a little less flour so there is more moisture and maybe kneed them a little longer. I'll let you know what I find out. ( :

  • blessednest
    Feb 11, 2013

    No comment left

  • juicyfruit007
    Dec 27, 2012

    These were a hit at Christmas dinner! As written, the recipe does make some pretty monstrous rolls, so you might consider dividing into at least 20 pieces instead of 16. And the baking time is much longer than was needed! I think mine baked in 20-25 minutes.

  • ange120
    Nov 23, 2012

    I have made these rolls at least three times...they're delicious! (I do shorten the bake time as they are a bit dry when baked for 35 minutes.)

  • godsgreatwoman
    Mar 2, 2012

    No comment left

  • phall0106
    Dec 31, 2011

    These rolls are addictive! They are so wonderful fresh from the oven, or even zapped in the microwave for a few seconds to warm the next day. The first time I made these, I followed the directions, however, that made for some pretty large rolls. The next couple of times, I made them smaller--even made them into smaller balls to fit inside typical muffin pans. I prefer them in the smaller muffin-pan size. Regardless, these will be eaten FAST! They are very easy to make and very delicious.

  • brendadawn
    Nov 9, 2011

    Fantastic flavor and so incredibly easy to work with! I didn't even have time to let them raise for the entire time, and they still turned out wonderful! They're a tender roll with just a hint of sweetness. Delicious!